Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two lev...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Cambridge University Press
2018
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| Materias: | |
| Acceso en línea: | https://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4D http://hdl.handle.net/20.500.12123/3973 https://doi.org/10.1017/S0022029915000175 |
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